Ingredients:60g bitter chocolate, broken into pieces.
125 g unsalted butter, room temp.
1 cup sugar
2 tbsp cocoa powder
1 teasp vanilla essence
1/2 cup plain flour
1/4 cup sour cream
2/3 cup chopped walnuts or pecans
Method:Preheat oven to 165C and lightly grease a 20cm square cake tin.
melt the chocoate with butter over hot water, cool slightly.
In a large mixing bowl, beat the eggs and sugar until soft and pale.
Slowly beat in the chocolate mixture, then the cocoa and vanilla.
Beat in the salt and flour a little at a time.
Fold in the the sour cream and walnuts.
Pour into tin and bake for 25-30 mins, until brownies are cooked when tested with a skewer.
Remove from oven and allow to cool in the tin before cutting.